Cherry Peach Yogurt Bark

I just love easy peasy recipes. And this one takes the cake! For hot summer days,  it’s easy to grab super sugary ice pops or ice cream from the store. Before you do that though, give this Cherry Peach Yogurt Bark a shot. By the way, I do give my kids an occasional treat, and we definitely have a drumstick here and there. But this one is guilt free! It’s packed with protein from Greek yogurt and nuts and tons of fruit.

Yogurt Bark

This recipe has such minimal steps I’m not sure I could fill up this blog post. It’s seriously that easy.

Do you have a favorite yogurt? If you do, then use it. We love so many varieties, so it’s not hard to choose, but I would suggest a flavored one. You can also choose plain greek and just add some honey. We always use ones with flavors already in it, because it’s just one less ingredient to buy and add. You’ll then want to buy the toppings. Cherries go so well with peaches and pistachios that I made this yogurt bark this flavor.

You’ll then need to prepare a baking sheet and cover it with parchment paper. Pour the greek yogurt then add toppings. Freeze for at least 3 hours, and it’s ready to be eaten!

So good and so simple.


Cherry Peach Yogurt Bark


  • Greek Yogurt With Honey (or flavor of choice)
  • Peaches, sliced
  • Cherries, pitted and halved
  • Pistachios, peeled


  1. Line a baking sheet with parchment paper
  2. Evenly spread the greek yogurt
  3. Add toppings as desired.
  4. If you like the fruit and nuts incorporated, you can mix it in a bowl and then spread it on the parchment paper
  5. Freeze a minimum of 3 hours
  6. Enjoy immediately

Thank you Superfresh Growers for sponsoring this post. Be sure to check out these hidden veggie popsicles too!

Buttered Bananas

Every now and then memories come up from my childhood. I often think about what foods I ate growing up, especially when I’m trying to figure out what to fix for my kids.  I grew up eating pan fried butter bananas.  Whether it was for breakfast or a snack, it was such a treat! It tastes incredible, but the one I remember is packed with sugar. I made our traditional family recipe healthier and baby friendly.  This buttered bananas recipe has no refined sugar. Plus, all you need is 3 ingredients!


Buttered Bananas


  • 1 banana (ripe, but not overripe)
  • 2 tbs. butter (melted)
  • Dash of cinnamon
  • Dash of nutmeg (optional)
  • 1/8 tsp. peanut butter


  1. Cut bananas, or split in half
  2. In a bowl, mix melted butter, cinammon,and nutmeg.
  3. Combine bananas with butter mixture
  4. In a nonstick pan, cook bananas under low-medium heat until brown
  5. Brown on both sides
  6. Serve plain, on yogurt, or on waffles or pancakes

P.S. I added peanut butter for added protein, but you’re more than welcome to omit. You can also use maple syrup instead of honey (for the waffles) if your child is under one

Sweet Potato Banana Bites

Mornings are always rushed at my house. Whether it’s because I have to run to work, or if I’m in a hurry to get my youngest down for his nap. The start of our mornings are always challenging. Making these baby friendly muffins ahead of time saves me a ton of time. And yes, you can have veggies for breakfast!

Best of all, you can add toppings to these muffins like chocolate chips, or sliced almonds. I just choose to make it simple for my 10 month old. We don’t offer sugar quite yet, unless it’s non refined. But for my 3-year-old chocolate chips are fair game.

Sweet Potato Banana Muffins


  • 1/2 c. sweet potato (steamed)
  • 1/2 c. banana (mashed)
  • 4 tbs. wheat flour
  • 2 eggs (scrambled)
  • 2 tbs. almond butter/nutbutter
  • Dash of cinammon


  1. Preheat oven 375F
  2. In a large bowl, scramble eggs
  3. Mix in the mashed sweet potato, mashed banana, flour, nut butter, and dash of cinnamon
  4. Combine until well incorporated
  5. Pour into greased muffin tin
  6. Bake for 18-20 minutes
  7. Serve with butter, or drizzle honey for a sweeter variety (no honey before age 1)

P.S. See that super cute ring I’m wearing? It’s from Emma J. Company.  Part of the proceeds go to No Kid Hungry with each purchase from the Emma J. Dawn McCoy Collection, $6 goes to NKH. Here’s a closeup, it’s so lovely!

Broccoli Cheddar Muffins

Have you ever had a savory muffin? While I do love sweet muffin varieties,  sometimes a little change is a good thing. Plus, when it comes to breakfast, I’d prefer savory. I’m always trying to create fast on the go meals that include as many of the food groups as possible. This broccoli cheddar muffins recipe is tasty and packed with all kinds of goodness!

Broccoli Cheddar Muffins 1 (2)











In case I haven’t persuaded you to go make this yet.. check out what it looks like on the inside!

Broccoli Cheddar Muffins Closeup

Without further due.. here’s the recipe (actually, my second son who used to sleep 12 hours is going through a sleep regression, and well, I can’t keep writing, because he just woke up!)

Okay, I digress, here it is!

P.S. this is SUPER toddler approved by my almost “threenager”

Broccoli Cheddar Muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: About 24 Muffins


  • 1 1/2 C. flour
  • 1tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tbs. sugar
  • 1/2 c. grated or blended broccoli florets, raw
  • 3 c. grated cheddar cheese
  • 1 c. milk
  • 1 egg
  • 1/2 stick of melted unsalted butter


  1. Preheat oven to 375F
  2. In a bowl, mix first 6 incredients until well combined (flour, baking powder, sugar, broccoli, and cheese)
  3. In another bowl mix milk, egg, and melted butter
  4. Mix flour mixture and milk mixture until well combined (don't overmix!)
  5. Grease muffin tin or use these for easy cleaning silicone liners
  6. Fill tin or liners 3/4 of the way (enough to leave for rising)
  7. Bake at 375F for 20-25 minutes, or until toothpick comes out clean

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Some of you found me from my very popular Stuffed French Toast recipe.Broccoli Cheese Rollups I wanted to change it up to see if I can make it without egg, since some of you have egg allergies. After creating this recipe, now I don’t know whats better because they are equally as delicious! The amounts below are totally up to you depending on what ingredient you like most. The more you stuff it, the bigger your roll-up will be. You also don’t want to make it too big because it won’t stay closed. You can always use a toothpick though (not advisable for younger babies of course).


  • Sandwich White Bread (make sure it’s not stale, because it will crack)
  • Steamed Broccoli Florets
  • Shredded or block cheese
  • 3 tbs melted butter
  • 2 tbs regular butter
  • Glass or rolling pin

1. Cut corners of bread

2. Flatten bread with a glass or rolling pin

3. Add cheese and broccoli to top of bread

4. Roll neatly and tight

5. Dip in melted butter

6. Add butter to a pan and brown rolled sandwich

Egg-less Pancakes

We eat a lot of eggs for breakfast and I wanted to try a different protein source. Eggless Pancakes The yogurt sitting in the refrigerator was about to expire. I basically experimented with this recipe and it was a hit with the little guy. But then again, he does eat almost everything I give him. Regardless, I’m going to ride the “he will eat anything” train as long as I can.

The consistency is a much softer option for babies, especially BLW beginners!


  • 1 Ripe Banana
  • 1/3 cup all purpose flour
  • 1 tsp of baking powder, for a less fluffier pancake use 1/2 tsp
  • 1/3 cup plain yogurt (I’m sure you can use flavored if you wish, just expect to taste that flavor)

1. Mix plain yogurt and smash ripe bananas.

2. Mix in all-purpose flour with baking powder

4. Cook in butter

We drizzled honey, but I thought it was too sweet. The ripe banana was sweet enough. Also, no honey before one!

St. Patrick’s Day

I  can’t believe it’s the middle of March already. St. Patrick’s Day is just in a few days!

St. Patrick's Day

I wanted to share a St. Patrick’s Day meal idea with you before the holiday so you get a chance to make it for your kiddos.

Also, thank you for the positive feedback on the stuffed french toast. Many of you have messaged me about other filling options. I recognize that some of you have picky eaters. Here’s a great hide your spinach recipe. I also added some hummus for extra protein.


  • Bread
  • Spinach
  • Cheese
  • Hummus

1. Spread Hummus

2. Add Spinach

3. Add Cheese

4. Shape in hearts if you want to make a shamrock, if not strips are great and easy!

5. Cook in butter.

Rainbow Ingredients : pomegranate seeds, mangoes, peas, blueberries, and cheese clouds

Stuffing Options:

  • Strawberry Shortcake – cream cheese and strawberries
  • Blueberry Surprise – greek yogurt and blueberries
  • Awesome Avocado – avocado and hummus
  • Applelicious – apple and cheese

Stuffed French Toast

If you’ve been following me for a while, you know we love our french toast!

French Toast Sticks

Here’s a little twist to the french toast roll ups we usually make.

I wanted to make traditional french toast, but I didn’t want to go to the store and buy thick bread. So I decided to make our own. No, I didn’t go out and buy a bread maker.I just got creative and It came out so delicious!

The best thing about it is you can stuff it with just about anything. Seriously, the possibilities are endless. Strawberry and cream cheese, blueberry and cream cheese, butter and jam, apples and cinnamon,  and so on and so on.


  • 2 Slices of Bread
  • 1 tbs of Peanut Butter/Almond Butter
  • 1/2  Ripe Banana
  • 1 egg
  • 2 tbs of milk
  • 2 tbs of butter for cooking

1. Spread toppings on bread. I used banana on one side and peanut butter on the other.

2. Put one slice on top of the other and cut into strips.

3. In a separate bowl mix milk and egg

4.. Dip both sides in egg mixture

5. Add butter into a pan and cook until brown. Don’t forget to cook the sides.

Here’s a video on how to make it!